“It should be on tables in restaurants along with salt and pepper. Anytime someone says, ‘Ooh, this is so good – what’s in this?’ the answer invariably comes back, ‘Cinnamon. Cinnamon. Again and again.'” – Jerry Seinfeld.

Seinfeld’s a funny guy, but he was being honest and serious here. I completely agree with Jerry. Cinnamon is one of my favorite spices. When the kitchen fills up with its enchanting fragrance, I’m transposed to another world. If you like cinnamon as much as I do then you must try this recipe. Every bite is bursting with the warmth of the spice and sweetness of sugar.

I’m sharing one of my all time favorite recipes: Blueberry Cinnamon Bundt Cake. You need to keep a couple of things in mind when you’re baking this:ensure the berries are well coated in cinnamon and throw in a couple of teaspoons of flour as well, so that the berries don’t sink to the bottom.

I’m all for the “the more berries the better” mantra, but in this case try not to over do it or you might end up with a squishy cake that gets stuck to the bottom.

Another tip: make sure you generously coat the bundt pan with the sugar mixture. I baked it a lower temperature than it required so it didn’t darken. If you have trouble taking out bundt cakes from the pan, you can read my post with some neat tips and tricks to avoid such, er, sticky situations.

What I love about the recipe – The streaks of cinnamon that run through the batter and pair exquisitely with every bursting berry in your mouth.

Lora and Me picked Spicy November as the theme for this month’s #BundtAMonth. All you need to do is pick your favorite spice or a combination of spices and join the party. There was no doubt in my mind that I’d pick cinnamon but our bakers have done a phenomenal job with many other flavors as well including anise, cardamom, and ginger.

Bake in a preheated oven for 40 to 45 minutes or 25 to 35 minutes for individual cakes or until top of cake springs back when pressed.

Let cool on rack for 15 minutes; invert and unmould.

Sprinkle with icing sugar and serve warm.

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Hop over to my #BundtAMonth page which showcases all the gorgeous bundts we’ve baked so far or to our Pinterest board which features 300+ recipes.

We are dedicating this month’s #BundtAMonth to those who were impacted by Hurricane Sandy. If you would like to help, you can donate $10 by texting the word “RedCross” to 90999 or visit the American Red Cross website for more information.

59 Responses to Blueberry Cinnamon Bundt Cake #BundtaMonth

As I said, lovely sweet morsel! I have coated the blueberries with flour before to make sure they don’t sink but I never thought to add cinnamon to the flour. You so smart! You know I will from now on. Also, now I need minibundt pans.

With blueberries!! Oh wow, never thought to use blueberries with cinnamon… I always went for the lemon! :) Love it!!
So far, (I’ve seen only 3…working my way towards checking out everyone else), have chosen cinnamon as their spice for our bundts, including myself. YES! I love cinnamon! :)

Love Seinfeld and that funny quote:)Your little spicy bundts are fantastic, An. I love baking with cinnamon. I have some frozen blueberries and can’t wait to try your mini bundts:) Another fantastic #BundtaMonth event:)

Oh I just love your mini-bundts! They are so cute! It is amazing how wonderfully intense cinnamon becomes when it’s heated. These little bundt must be quite delicious with the cinnamon, blueberries and that wonderful sugar coating!

Oh mah gosh. I’m in love with cinnamon. I easily go through a bottle of it within a week or two since I put it on EVERYTHING. It’s the best! (Also, love Seinfeld :)) these bundt cakes look absolutely delicious. Love that you used blueberries with the cinnamon–a pairing I’ll be dreaming about all day!